After years as a Deep Ellum fixture on Elm Street, Brick & Bones has moved just a few blocks over to a new, roomier home at 2651 Commerce Street, #100 in Dallas. The relocation gives the restaurant more breathing room—better seating, a covered patio, and a layout that finally matches how busy this place gets. But the address change doesn’t alter the reason people keep showing up. The chicken is still the point.
Continue readingFiled under Steven Doyle
by Steven Doyle
We live in a time where many chefs are taking us back to the basics. And what is more basic than true comfort food such as fried chicken and big biscuits served with a side of gravy. But we are talking chef chicken and chef gravy, so that means totally kicked up, and always delicious. This is the case at Deep Ellum’s Brick & Bones, the curious dive bar where we found chef Rey Morales.
You may remember Morales from his stint at Wolfgang Puck’s Five Sixty. It is this experience that allows the chef the abilities to crank out some of the finest chicken your narrator has sampled in Dallas. Continue reading
Filed under Crave, Steven Doyle
